Hot Cross Buns:
1 cup (250ml) of Vanilla Almond Breeze Unsweetened Almond Milk
2 teaspoons (7g) dried instant yeast
Pinch of salt
1 tablespoons rice malt syrup
1 ½ tablespoons maple syrup
4 ½ cups plain, wholemeal or gluten free flour (not self-raising)
2 tsp cinnamon
1 tsp ground nutmeg
Pinch of salt
2 ½ tablespoons cocoa powder
1 tablespoon lemon zest
4 tablespoons coconut oil
½ cup lukewarm or room temperature Vanilla Almond Breeze Unsweetened Almond Milk
½ cup dark vegan choc chips
½ cup sultanas
3 tbsp flour
1 tbsp Almond Breeze Vanilla Unsweetened Almond Milk
2 tablespoons pure maple syrup
1 ½ tablespoons Vanilla Almond Breeze Unsweetened Almond Milk
Add one cup of almond milk to a saucepan and heat over low-heat until just lukewarm (NOT hot. Do not allow to milk to simmer or boil - this will kill the yeast). Remove from heat immediately and pour into a medium mixing bowl, add the yeast, salt, rice malt and maple syrups and stir until well combined. Place aside for 10-15 minutes or until mixture is frothy.
Meanwhile, in a large mixing bowl stir together the flour, cinnamon, nutmeg, salt, cocoa powder and lemon zest until well combined.
Add the frothy yeast mixture and coconut oil and mix together until combined. Slowly add additional almond milk, mixing as you pour. The mixture should resemble a lightly sticky dough.
Hand knead for 5-10 minutes on a floured surface, mixing in the choc chips and sultanas as you knead. Shape dough into a ball, place into a lightly greased large bowl and cover with a damp tea towel. Set aside and allow dough to rise for 45-90 minutes, or until doubled in size
Divide the dough into twelve equally sized portions and shape into buns. Place the buns close together (around 1cm apart) onto a lined baking tray and cover with a damp towel. Set aside for a further 30 minutes and allow buns to further rise.
Preheat oven to 180 degrees Celsius and make piping mixture. Whisk together milk and flour and spoon into a zip-lock bag or piping bag. Cut a small hole at the bottom of the bag and carefully pipe mixture onto the buns, making crosses on top.
Place in the oven and bake for 25-30 minutes.
To make the glaze, mix together maple syrup and almond milk and using a pastry brush, lightly brush the glaze over all the buns (while still hot).
Serve with some vegan butter and enjoy! Store buns covered in the fridge or at room temperature for up to 5 days.